Vegan

A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington.

To keep this dish colorful, be sure to layer the red tomatoes inside the yellow peppers and the yellow tomatoes inside the red peppers.

Papaya brings a fresh twist to the traditional tomato salsa.

You can slice and dice the ingredients for these no-cook pizzas in advance, but serve them right after assembly so the flatbreads don't get soggy.

Chilies, lime juice and mint enhance the flavor of our Thai Summer Rolls .

Rice paper is available in the Asian-foods section of many supermarkets.

Pulse the food processor on and off a few times to give this spread the right texture.

Be sure to drain and rinse the chickpeas well before using.

This clever caramel sauce is made from coconut milk instead of the usual condensed milk. SERVING SUGGESTION: Over vanilla ice cream sprinkled with toasted coconut.

SERVING SUGGESTIONS: With roast chicken or pork, or spoon atop goat-cheese crostini.

This spice mix includes the same seasonings as those used to flavor India's clay-oven-baked tandoori chicken. SERVING SUGGESTIONS: Rub under the skin of a whole chicken before roasting; add to a pan sauce for seared scallops; sprinkle over cauliflower before sautéing; mix with yogurt and use as a marinade for leg of lamb.

Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.

Don't let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole host of dishes, and it pairs particularly well with the Spicy Calamari with Bacon and Scallions.

Lightly poached eggs add luxurious body and sophistication to this weeknight soup.

Here's an idea: Save a few of the toasted pumpkin seeds to use as a garnish. That little bit of extra crunch will complement the sweet, succulent squash beautifully.

A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions.

Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.

Kumquats and cranberries turn out to be a perfect match, since their flavors are similar in intensity: The former contributes a pleasant citrusy bitterness to the latter's signature tartness.